Shashlik With Vegetables (sephardic/yemenite) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Lamb, cut in 36 pieces
3: Tomatoes, unpeeled
Salt, pepper and cumin
Hot cooked rice,
3: Onions, peeled
Directions:
Season the lamb with salt, pepper and cumin. Cut the onions and
tomatoes into quarters. Alternate the lamb with the vegetables on
skewers; grill or broil for 5 minutes on each side. Serve with rice.
Yield: 4 to 6 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp
tomatoes into quarters. Alternate the lamb with the vegetables on
skewers; grill or broil for 5 minutes on each side. Serve with rice.
Yield: 4 to 6 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp